Crispy Baked Eggplant Parmesan
Thinly slice one large eggplant
1
Grate 1 cup of Parmesan
2
In another dish mix 3 cups panko with 1 tablespoon Italian herbs, 1 tablespoon garlic and fresh pepper, then mix Parmesan in
3
Now use shallow pan to beat 3 eggs
4
Add a few tablespoons cream, and whisk in
5
Dip eggplant in egg, then Panko, pushing in crumbs on both sides and place on baking rack on a sheet pan
6
Using a baking rack is the key to getting the eggplant crispy without frying!
7
Pre heat oven to 350 F convection or 375 F standard
8
Finish next pan, then they both go into oven for 20 minutes
9
Turn and swap pans half way at the 10 minute mark
10
Mix 1 1/2 tablespoons each of granulated garlic & Italian seasoning to 12 Oz. ricotta + black pepper
11
Add 1 cup freshly grated mozzarella and 1 cup Parmesan
12
Grate in a little fresh nutmeg (or add a pinch of ground nutmeg)
13
Turn eggplant over and return to oven for 10 more minutes
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When eggplant is crispy you are ready to assemble
15
Add a generous amount of warm red sauce in bottom of pan
16
Layer eggplant with ricotta mixture, repeat 2 times for 3 slices of eggplant
17
Back into the oven to heat the ricotta thru
18
After 12 minutes, pull out and put more grated mozzarella over top
19
Sprinkle with parsley or basil!
20